I absolutely love a dhal, my go to is made with red lentils, sweet potatoes & spinach so it's really mushy...yum! But i don't like serving it with rice because it's almost too much, so tend to serve with some roasted greens or more fresh spinach.
This recipes is made with brown lentils and a combination of coconut milk and tomatoes, so it's more of a thick curry consistency rather than mushy dhal. Both ABSOLUTELY have a place in life and a place in my belly!
This one is also available to buy in our mix & match meal plan or for delivery by Deliveroo (Weds - Fri). I would recommend eating this one with rice; brown rice or cauliflower rice, whichever you fancy.
The first step of the recipe is to heat the cumin & coriander seeds, i does seem like quite a lot, but the richness of the coconut & tomatoes balances it well and it's not overbearing. But if you're nervous of spice, reduce the quantities up front and then you can always add a little more ground coriander & cumin towards the end if you think you can handle a bit more spice.
Ingredients (makes 4)
1tbsp olive oil
1 tbsp cumin seeds
1 tbsp coriander seeds
2 large red onions
3 cloves garlic
2 thumb size pieces of ginger
1/2 tsp salt
1 tbsp ground turmeric
1/2 tsp cayenne pepper
2 cups brown lentils
2 400g cans chopped tomoatoes
1 400g can coconut milk
250g cherry tomatoes
15g fresh coriander
- Heat the olive oil in the base of a non stick pan at a gentle heat.
- Add the cumin & coriander seeds, heat gently until they give off an aroma.
- Peel & dice the red onion, add to the pan once the spices are giving off a lovely smell.
- Peel & finely chop the garlic & ginger, add to the pan.
- Saute seeds, onion, garlic & ginger for 10-15 mins until it all starts to soften.
- Add the ground spices; turmeric, cayenne & salt.
- Add brown lentils and stir through to ensure they are all coated with flavour.
- Add chopped tomatoes & coconut milk and stir through.
- Bring to the boil and then reduce to a simmer for 30-40 mins until the lentils are cooked.
- Stir frequently. You may need to add a cup of water to get the desired consistency and avoid the dhal sticking to the bottom of the pan.
- Once the lentils are cooked, add the cherry tomatoes, stir through and cook for a further 5 mins. I just add the cherry tomatoes whole as I like the different texture they provide, but you could half these if you prefer.
- Finely chop the fresh coriander, remove the dhal from the heat and stir through the coriander before serving.
- Taste and adjust seasoning to your tastebuds.
Please share you comments below if you give the recipe a try.